Pomegranate is in season in the UK from November to March. This tasty beautiful looking fruit is originally from Iran and has only been seen regularly in the UK in very recent years. It can be used in many different sweet and savoury recipes and I have produced two absolutely delicious dishes for you to try. I normally do a balsamic vinegar and honey glazed pork but I thought I would try revamping it with pomegranate. I have read up many ways to remove the seeds but I find the best way is to cut it in half, and using the back of a carving knife, hit the outside of the fruit which causes the seeds to just fall out. It is best to marinade the pork chops for 24 hours but I often forget to do it the day before and find a good 6-7 hours works well too. If you aren’t too keen on eating the pomegranate seeds whole then blend them down to a juice and add to your marinade.

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Pomegranate, Honey and Balsamic vinegar glazed pork chops

Ingredients

500g Pork Chops

2 Cloves of Garlic (Finely chopped)

½ Cup Balsamic Vinegar

3 tbsp Clear Honey

3 tbsp Olive Oil

1 Red onion (Finely chopped)

Seeds of one small Pomegranate

Method

In a large bowl place the garlic, balsamic vinegar, honey, olive oil, red onion and pomegranate, give it a good stir then add the pork chops. Make sure the chops are covered in the marinade then cover the bowl with cling film and leave in the fridge for around 6-7 hours. Pre-heat the oven to 180⁰c (gas mark 4). Place the pork chops onto a baking tray and pour over the marinade. Cook for 10-15 minutes or until cooked through.

Serve with a creamy mustard mash and a fresh rocket salad.

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